370 g all-purpose flour (cake flour or yeast baking flour)
70 g sugar
7 g (1 packet) instant dried yeast
a small pinch of salt
100 ml warm (lukewarm) milk
3 eggs (warmed to room temperature)
150 g soft butter
a bit of beaten egg for brushing the dough
12 medium pitted plums, cut in half
Cinnamon crumble:
50 g flour
25 g butter
30 g sugar
1 teaspoon cinnamon powder
Preparation
Dough: sift flour into a bowl, add sugar, yeast, salt, milk and eggs. Mix the ingredients with a wooden spoon or mixer paddle. Knead by hand for 10 minutes or 5 - 7 minutes with the mixer paddle and then hook. Then add the soft butter, continuously kneading by hand (10 minutes) or mixing (5 - 7 minutes). Finally, we get a smooth and elastic dough that will pull away from the hand and the sides of the bowl. Cover with a cloth and set aside for 1 or 1 and 1/2 hours to rise (the dough should double in volume).
Remove the risen dough onto a floured work surface and knead briefly for 1 - 2 minutes, divide into 12 equal parts. Shape patties, place 2 plum halves in the center, seal the edges thoroughly and shape into balls. Arrange in the pan with seams facing down, distributing evenly across the entire pan (initially they won't touch, but when they rise - they'll connect with each other). Set aside for 1 hour or 1 and 1/2 hours to rise.
Cinnamon crumble: melt butter over low heat in a skillet, add sugar and after a moment add sifted flour with cinnamon, remove from heat, mix with a wooden spoon, cool.
Preheat the oven to 180 degrees. Brush the tops of the risen rolls with beaten egg and sprinkle with crumble. Place in the preheated oven. Bake for 30 minutes. After baking, immediately remove the bread from the oven. Divide only after cooling.
